MasterChef Pankaj Bhadouria's video: Chutney Chole I Chole Masala I Chana Masala I I Pankaj Bhadouria

Chutney Chole I Chole Masala I Chana Masala I चटनी छोले I Pankaj Bhadouria Sharing today my favorite Chutney Chole recipe with you. This chole masala is a little different from the regular chole masala as it has a unique flavor of the chutney in the masala. Chole masala, also known as Chana Masala, is a popular dish across India. I have also shared with you some important tips on making the perfect chutney chole. Also shared are some serving suggestions for my special chutney wale chana masala.. You can serve this chutney chole with samosa, aloo tikki, puri or kachori. Try out the Chutney Chole and let me know how you liked it! Timeline: 0:00 Intro 1:00 Boiling the Chole 1:22 Tip 1- How to boil chole quickly 1:35 making the green chutney 3:00 Tip 2- How to make your chutney greener 3:35 Tip 3- Why use an Iron kadhai 4:59 cooking the gravy for the chutney chole 5:40 Tip 4- How to fry crispy fried Potatoes 6:27 Tip 5- how to get soft fried Paneer 7:05 Making Chutney Chole 9:40 Plating Chutney Chole Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Chutney Chole Preparation Time: 20 minutes Cooking Time: 20 minutes Serves: 4-5 Ingredients: 250g Chickpeas 2 cups water Salt to taste A pinch of baking soda 2 bay leaves 2 black cardamoms 1 bunch coriander leaves 1 bunch mint leaves 3-4 green chilies 2” ginger 2 onions sliced 5 tbsp Mustard oil 100g Paneer 4 medium boiled potatoes 10-12 spinach leaves ¼ tsp hing 1 tsp cumin seeds 1 tsp red chili powder 1 tsp coriander powder 2 tbsp chole masala 2 tbsp imli pulp Method: Soak the chickpea over night. Boil the drained chickpea with salt to taste, bay leaves, black cardamoms. Grind the coriander leaves, mint leaves, ginger, green chilies with ½ cup water to make a chutney. Heat oil in an iron kadhi. Fry cubed paneer, cubed potatoes, sliced onions, spinach leaves, green chilies separately and set aside. To the same oil, add the cumin seeds, hing, followed by the chutney. Sauté till the masala turns fragrant. Add the powdered spices and mix well. Add the boiled chickpeas, simmer for 10 1 12 minutes. Add fried vegetables, tamarind pulp and mix well. Adjust seasoning to taste and serve hot. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj